Its been my experience that if I put a bowl of nut cheese out in front of friends who aren’t vegan and don’t tell them what it is they will ask what type of cheese it is. However if I place a bowl of vegan cheese on the table with some crackers and tell my friends what it is they will say, “it’s nice but it doesn’t really taste like cheese”. It fascinates me as when the mind isn’t comparing vegan cheese to non-vegan cheese it actually tastes like cheese. Does what I am trying to convey make sense? I’m struggling to put my thoughts into words.
On the 19th of May this year my catering arm of the business I run turned ten and the Vegan Cooking School turned three. What a massive milestone this is for me. I chose not to celebrate and was going to write a blog then I wasn’t going to write a blog and now I just realised I really can’t let that pass. It is a big deal to me so here I am writing about the journey I have travelled in this business. I wish to share my story as I feel it may help others stay on track with their young business.
What is the low down on oils. This is a hard one. I personally don’t fry much with oil. My preferred choice of using oil is splashing organic olive oil into a pasta sauce or running it through my lunch time salad. As a caterer though I am asked to shallow fry corn fritters and burgers for lunch and I looked at the high heat point of oils and thought that rice bran was the best to use however I struggled to find organic rice bran oil and then found out how destructive that crop is to the environment. Nut oils like Macadamia and almond were the next best but many people suffer from nut allergies so not an option for me. Avocado oil also has a high smoke point but so far the budget for retreats doesn’t quite stretch to frying with avocado oil.
As you read this post I will be in India and by now smelling of turmeric, fenugreek and curry spices in general. My life without India, Indian food and meditation would be quite difficult to live. This year’s visit to the Osho International Meditation Resort in Pune India has come around earlier. After an intensely busy year I could not wait until the usual January 1st pilgrimage.
Don't be fooled by how healthy it looks- its absolutely delicious too and contains calcium and magnesium (what could be better than that for a humble breakfast idea)
I want to share with you a very delicious and incredibly healthy breakfast idea. After cooking for Deva Premal and Miten's recent ecstatic chant retreat and the 255 participants that attended I woke up the next morning craving collard greens. No great surprise there, when I work long hours my body starts to crave foods high in calcium and magnesium and yep you guessed it collard greens is a veggie that fits that bill.